German Soft Pretzels
By
Cherie Szilvagyi
@cheries001
6
Steven, my son, is quite the chef nowadays and has taken numerous awards, including Chef of the Year and National Salute to Excellence awards. Wonder if he remembers as a teenager making this recipe with his friends? Soft, large pretzels that just require a little mustard to be a hit with any family.
Blue Ribbon Recipe
Oh my... soft pretzels are one of my indulgences. And this is a GREAT recipe. It's super easy to make. I dipped mine in a bit of mustard - so good. I bet these would be good with a bit of cinnamon butter or queso too. Yum! 
Rating:
★★★★★ 3 votes5
Comments:
Serves:
4 Large Soft Pretzels
Prep:
20 Min
Cook:
10 Min
Method:
Bake
Ingredients
-
PRETZEL DOUGH
-
3/4 clukewarm water
-
1 1/2 tspyeast
-
2 cflour
-
1 Tbspsugar
-
EGG WASH
-
1egg
-
1 Tbspwater
-
·coarse salt
-
VARIATION
-
1 Tbspsugar
-
·cinnamon to taste
How to Make German Soft Pretzels
- Mix sugar and water. You want enough sugar ( I use a Tbl because I like my dough sweet.) in the water to feed the yeast but go to your taste. I don't use a lot of sugar but you want enough to feed the yeast. Sprinkle yeast on top and let rise until foamy. Add flour and stir until dough forms a ball. Place the dough on a lightly floured surface and knead until dough is smooth and not sticky. Divide dough into 4 pieces. Roll each piece of dough into a long snake about 1/2 inch thick and 15 inches long. Make into pretzel shape. Place on greased baking sheet about 2 inches apart. Combine the egg with water and brush on top of pretzels. Sprinkle with salt. Bake at 425 degrees for 10 minutes until golden brown.
- Variation: Sprinkle with Sugar and Cinnamon for that sweet pretzel taste.
